Honey-Buttered Cornbread with Corn Kernels

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A moist, sweet cornbread studded with fresh corn kernels, finished with a golden honey butter glaze for a perfect breakfast or side dish. This American recipe, ready in about 45 minutes, combines yellow cornmeal, all-purpose flour, and granulated sugar into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 220 calories and feeds 8, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Add this recipe to your weekly plan" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 8 American cuisine 220 cal/serving
Add this recipe to your weekly plan → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The cast-iron skillet we’d sear this in → Best Cast Iron Skillets for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 375°F (190°C) and grease a 9-inch cast-iron skillet or baking dish.
  2. Step 2: In a large bowl, whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 1/4 cup granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt.
  3. Step 3: In a separate bowl, beat 1/4 cup honey and 2 large eggs until smooth, then stir in 1/4 cup melted unsalted butter and 1 cup buttermilk.
  4. Step 4: Pour the wet ingredients into the dry ingredients and stir until just combined, then fold in 1/2 cup fresh corn kernels.
  5. Step 5: Pour the batter into the prepared skillet and bake for 25-30 minutes until golden brown and a toothpick inserted in the center comes out clean.
  6. Step 6: Let cool for 10 minutes, then slice and serve warm with extra honey and butter on the side.

Related recipes